Okay, they were supposed to be almond horns, but I had a great deal of trouble measuring the egg whites our properly. Even after beating, I would get blobs of albumen which would fluctuate the weight over and under and I finally thought, how big a difference would 4 - 5 grams of egg white make? Oops! Any suggestions on the egg whites are appreciated. Perhaps I should have just thrown out the offending albumen strand.
I had to improvise using cold dough and spooning it out on to sliced almond covered parchment. The saving grace here as these splats taste wonderful! To borrow a line from Guy Fieri, you could spread the home made almond paste on a rubber flip flop and it would still be good. The ITJB adventure begins!
Best regards, Brian
You heve outdone yourself this time. Just gorgeous but keep the flipflop outa there! i want some kind of French toast out of them.,,,,
Happy baking ski
differences in the test recipe to the published one... I didn't test these but the secret might be in beating the whites stiff. Do I have the right link? Splats work for me and those look yummy!
http://www.thefreshloaf.com/comment/123360#comment-123360
. . . on NY Bakes website. For a full recipe sugar 170g rather than the 340g published. I also used 4 - 5 grams more egg white than was called for and based on some of the results I have seen in the test thread, one needs to be pretty tight to the formula. Anyhow it was a home and baking day today and these overly sugary splats were hared to stay away from!